Apricot cake Val Venosta

Serves 4-6 people

5 eggs
250 g sugar
1 packet vanilla sugar
250 g butter
80 g ground hazelnuts (or almonds)
Grated 1 organic lemon
250 g flour
approx. 5 tbsp. apricot jam (from the Vinschger apricot)
500 g fresh apricots, pitted

Beat the eggs, sugar and vanilla sugar with a mixer until frothy, pour in the melted butter and continue to mix.
Gradually add the lemon zest, hazelnuts and flour and stir in.
Then spread the batter on a pre-greased baking tray, place the apricot halves on the batter with the inside facing up.
Bake at 180° in the oven (top and bottom heat) for about 30 minutes. After the baking time, spread apricot jam on the hot sheet cake to make it even more flavourful. Dust with a little icing sugar and it's ready.

TIP: Apricots and ready-baked apricot sheet cake can be frozen very well!